Pucci is gone now, but I can still picture her making these cookies in her kitchen on a wonderful old metal table, rolling out the dough with what looked like a sawed-off broomstick. Apparently there are versions of this cookie made all over Italy--called, variously, cenci (rags), chiacchere (gossips), lattughe (lettuce leaves), nastrini (ribbons), or lover's knots. We'll just go on calling them Pucci's Italian cookies.
1 - 3/4 cups flour
2 tbl. olive oil
1/3 cup sugar
1 tbl. anisette liqueur
a pinch of salt
Pucci used to pile the flour on her table, make a well in the middle, add the remaining ingredients, and mix the dough with her hands. I suppose you could mix the dough in a bowl. Knead the dough slightly and roll out thinly to about 1/8 inch thick.
Using a pasta cutter (serrated rolling wheel), cut the dough into strips about an inch wide and about the length of your hand. Fold each into a bow-knot and fry carefully in hot olive oil.
Pile the finished cookies on a plate to drain.
Since Pucci never wrote this stuff down, I found some of my information about these cookies on About.com: Italian Food.